Ingredients
3 tablespoons corn-oil margarine
1/4 cup flour
1/2 teaspoon salt
White pepper to taste
2 cups skim milk
4 cups very thinly sliced pared potatoes
2 7.75-ounce cans salmon, drained and flaked
1 tablespoon mined fresh dill
Method
Make a white sauce of the corn-oil margarine, flour, salt, pepper, and skim milk. In a grased 1-quartd casserole layer half the potatoes, salmon, and sauce; repeat layers, top with dill. Bake, covered, in a preheated 375-degree oven for 45 minutes; continue baking, uncovered, until potatoes are tender – about 15 minutes more.
